KhinkaliWhat is khinkali, and how do you eat it?
Khinkali (ხინკალი) are Georgia's famous soup dumplings: a twisted knot of thin dough around spiced meat and hot broth. Here is everything you need to order and eat them like a Georgian.
Where khinkali come from
Khinkali come from the mountain regions of eastern Georgia: Pshavi, Mtiuleti, Khevsureti and Tusheti. The original mountain style, mtiuluri, is filled with meat, onion, salt and pepper. The city style, kalakuri, adds fresh herbs such as coriander. Today every Georgian restaurant in the world makes them, and every family argues about the best recipe.
What is inside
- Meat: beef and pork, or beef alone, with onion, black pepper and a little cumin. The juice of the meat becomes the broth.
- Lamb: the traditional mountain filling.
- Cheese (kvelis khinkali): salty Georgian cheese, often sulguni.
- Mushroom (sokos khinkali): a favourite during fasting periods.
- Potato (kartopilis khinkali): mashed potato, sometimes with herbs.
A good khinkali has many small pleats twisted into a knot on top, called the kudi (the "hat").
How to eat khinkali
- Use your hands. Hold the khinkali upside down by the knot. Forks pierce the dough and the broth runs out.
- Add black pepper on top if you like.
- Take a small bite from the side and sip the hot broth first. Careful, it is very hot.
- Eat the rest, but leave the knot. Georgians put the knots on the side of the plate, and they count them at the end to see who ate the most.
How many to order
Most people eat 5 to 10 khinkali. Restaurants usually sell them by the piece, often with a minimum of 5. They are best eaten within a few minutes of cooking, so order from the closest kitchen or pick them up. You can also buy frozen khinkali to boil at home in about 12 minutes.
What to drink and eat with them
Khinkali are a meal on their own. Georgians drink them with cold beer, Georgian wine, or a small glass of chacha (grape brandy). Add an Adjaruli khachapuri or a plate of pkhali to share.
Questions people ask
How do you pronounce khinkali?
"Hin-KAH-lee", with a soft, throaty "kh" at the start.
Do you eat the top of the khinkali?
Traditionally no. The knot (kudi) is thick dough that stays a little raw, so you leave it on the plate.
Are khinkali the same as Chinese soup dumplings?
They are cousins of xiaolongbao and Central Asian manti, but khinkali are bigger, eaten by hand, and seasoned with black pepper, cumin and herbs.
Can I order khinkali for delivery?
Yes. Khinkali.com lists more than 400 Georgian kitchens in over 40 countries. Type your address on the homepage and your order goes to the closest kitchen.